Herby burgers with fennel slaw

Herby burgers with fennel slaw

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Prep: 15 mins Cook: 15 mins


Serves 4

If you're craving a summer sizzler, try this parsley-flecked burger with crunchy coleslaw for a fresh alternative to your usual barbecue burger

Nutrition and extra info

  • burgers only

Nutrition: per serving

  • kcal524
  • fat33g
  • saturates9g
  • carbs27g
  • sugars6g
  • fibre6g
  • protein26g
  • salt0.8g
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  • 400g beef mince
  • 1 small onion, grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large pack parsley, leaves only, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fennel bulb, finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp mayonnaise
  • 1 lemon, cut into 6 wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 seeded buns


  1. Combine the mince with the onion and half the parsley, then season. Shape into four burger patties about 8cm wide and 1cm deep. Heat a griddle pan over a high heat and brush each burger with the oil on both sides. When the pan is really hot, add the burgers and cook for 5 mins each side until charred and cooked through.

  2. Meanwhile, prepare the slaw by combining the fennel, spring onions and carrot in a large bowl. Add the mayo and remaining parsley, then squeeze over the juice of two lemon wedges. Season well and set aside.

  3. Halve the buns and griddle for 1-2 mins until griddle lines appear. Put the burger in the bun, top with the fennel slaw and serve with a lemon wedge for squeezing over.

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